Grilled Butterflied Leg Of Lamb Zinfandel - cooking recipe

Ingredients

4 -5 lbs leg of lamb, boned and butterflied
sauce
1 bottle zinfandel
1/4 cup red wine vinegar
1/4 cup rice wine vinegar
1/4 cup olive oil
2 tablespoons sesame oil
6 cloves garlic, sliced
3 teaspoons fresh rosemary or 1 teaspoon dried rosemary
fresh pepper

Preparation

mix sauce ingredients, add to 13x9 pan, add lamb and marinate overnite, turning a few times.
reserve 1/4 c of sauce.
pour the rest into a saucepan and simmer until reduced by half, and has thickened.
meanwhile, heat the grill to hot.
add lamb, cook aprox 15-20 minutes per side for med rare, basting with sauce as needed.
allow meat to sit 15 minutes before carving against the grain.
serve with sauce.